{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Chickpea Falafels


For 4
You will need about 8 to 12 Pitta Breads.
Falafel Ingredients:
2 X 400g (1 lb.) Tins of Chick Peas, Drained. 1 Onion Quartered
2 Cloves Garlic -chopped
1 Bunch Parsley rinsed and roughly chopped
1 tsp. Ground Cumin
1 teaspoons ground Coriander
Good Pinch Salt
Grinding of Black Pepper
1 Tablespoon Olive Oil
1 Pinch Chilli Powder
Juice of 1 lemon
Flour and Olive Oil for Cooking.
Garnishes;
2 Carrots (Grated)
A Cos Lettuce finely Shredded.
1 Greek Yoghurt (you can stir a little chopped mint and garlic into this)
Sweet Chilli Sauce
Some sliced ripe tomatoes.

Tip all the Falafel ingredients into a food Processor and blend until well chopped and mixed . (It will remain slightly granular)
Using plenty of flour, with your hands, make these into golf ball sized balls, and then flatten each a little into fat pattys. Fry these in batches in olive oil until brown and crisp on the outside. Keep warm in a warm oven until all are done.
Sprinkle the pitta Breads with a little water and warm for a few minutes in a hot oven.
Lay out all your garnishes on the table, the guests help themselves to the Falafels, stuffing them, and the garnishes of their choice into the warm, slit pittas. Note that this is vegetarian.



June 8, 2010 11:44 AM | 0 Comments
  Martin Dwyer
Consultant Chef